Method

Place in a piece of muslin the chillies, peppercorns, mustard seeds, ginger, allspice berries and garlic. Add half the vinegar, bring to the boil, stirring continuously. Reduce to a simmer, leave uncovered and simmer for about 30 minutes or until the mixture is soft.

Remove the bag of spices. Place the ingredients into a liquidiser and blend until perfectly smooth.

Pour ketchup into a clean pan and return the spice bag. Add salt, sugar and remaining vinegar. bring to the boil stirring continuously. Simmer gently for 1 1/4 to 2 hours or until the ketchup has reduced to approximately 1 1/2 pints. Leave to cool slightly. Remove muslin bag.

With the help of a funnel pour into sterilised bottles to within an inch of the top. Screw on caps to half way. Place the bottles onto an inverted plate in a large saucepan.Add warm water to within 1 1/2" from the tops. Bring to the boil. Boil for 10 minutes.

Lift bottles out of saucepan carefully, screw lids on tightly and cool.

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